Schlesisches Häckerle

Summary

Ingredients

• 8 salted herring (s) (fillets)
• 2 hard-boiled egg (s) (size M)
• 2 apples (Boskoop)
• 2 onions)
• 4 tablespoon sour cream
• 1 teaspoon Dijon mustard
• some pepper
• some sugar, possibly
• possibly salt
• possibly smoked bacon
• possibly butter
• possibly parsley

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Instructions

1. Soak the salted herring fillets for 1 night. Finely dice herrings, eggs, apples and onions, and then turn them through the meat grinder until the desired consistency (one likes it coarser, the other finer) is reached.
2. Mix the sour cream with the mustard, then add the pepper and possibly the sugar and salt (dose carefully, the herrings are already salty). Mix the cream sauce with the herring mixture and let it steep in the refrigerator for at least 30 minutes.
3. If you like it even more hearty, you can add 2 slices of smoked bacon (approx. 150 g) cut into fine cubes to the herring mixture before grinding.
4. When mixing all the ingredients, stir in 1 piece of butter and 1 tablespoon of chopped fresh parsley.
5. I like it best with jacket potatoes or on freshly baked farmer`s bread.

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